New Mexican Green Chile Sauce
Ingredients
Method
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Warm the oil in a medium sauce pan over medium heat. When warm, sauté the onion until softened, 5 minutes. Add the garlic and sauté a few minutes more. Stir in the flour and oregano. Add the green chile and chicken stock and whisk vigorously to prevent any lumps.
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Bring the chile sauce to a boil, reduce the heat and simmer for 15 minutes. Season with salt and pepper to taste.
Cook's Notes
Roasting chiles: The chiles can be roasted under a broiler, over a gas flame on the stovetop, or over coals on a grill. The important thing is to get them blistered and blackened all over. I have had great success roasting chiles in an air fryer. I usually do this in batches, but the process goes quickly (about 10 minutes per batch with the air fryer set to 400 degrees) and chiles are supremely easy to peel. Place the roasted chiles in a plastic or paper bag to steam until they can be handled. Remove the skins, slit the chiles open and remove the seeds. Resist the urge to wash the chiles - you just rinse away flavor.